The secret of the good results of more than twenty years of the wines of Vincenzo D'Isanto and his wife Antonella comes from their excellent interest in wine and their want to produce a item that would be characterised by character and elegance.
I Balzini history dates back to 1980, when Vincenzo, after carrying out analyses on the soil to examine its productive and qualitative potential, decided to plant a vineyard about his country residence near Barberino Val d'Elsa.
His very first wine - I Balzini White Label produced from Sangiovese and Cabernet Sauvignon grapes - was born in 1987 thanks to the collaboration of Giulio Gambelli, one particular of the best wine skilled in Tuscany and put on the market in 1991.
Producers from enthusiasm, as they like to call themselves Vincenzo and Antonella waited an additional eleven years just before generating a 2nd wine (I Balzini Black Label, a blend of Sangiovese, Cabernet Sauvignon and Merlot grapes), while the third wine in the range (I Balzini Green Label from Sangiovese and Mammolo grapes) has only not too long ago has produced its look.
This latter item has been conceived as a wine that can be drunk instantly and ideal for accompanying an total meal.
All 3 are IGT Colli della Toscana Centrale wines. All the wines are developed from a cautious assortment of the grapes, very first in the vineyard (harvest by hand) and then on the conveyer belt. They are then soft pressed just before getting positioned in the steel vats for fermentation, after which the wines are refined in medium toasted French oak barriques, with very first, 2nd and third passages.
I Balzini White Labels is left for 12 months in wooden barrels, while I Balzini Black Label is left from 12 to 16 months. The wines then stay for an additional 18 months in the bottle to full refinement and let all the elements to reach a perfect equilibrium. The sale of the two wines was commenced four years after harvesting and 80% is offered on foreign markets.
The general production is of about 50 thousand bottles a 12 months. As for the expansion of the farm, the aging cellar has been enlarged, while one particular of the absolute novelties has been the determination to reduce the fat of the bottles from 750 gams to 650 grams, starting with the wines of 2006 vintage.